




Heart Shaped Toaster Pastries
Adapted from The King Arthur Flour Baker’s Companion. Makes about three dozen 3 1/4-inch hearts. Pastry 4 cups unbleached all-purpose flour 2 teaspoons cream of tartar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter (one stick) 3/4 cup granulated sugar 1 large egg 2 teaspoons vanilla extract 1/2 cup milk Fruit Filling 1 cup thick jam 3 tablespoons, plus 1 teaspoon unbleached all-purpose flour Whisk flour, cream of tartar, baking soda, and salt together in a small bowl. Set aside. Cream the butter and sugar together in a standing electric mixer fitted with the paddle attachment. Add the egg and vanilla and beat until well combined. On slow speed, add the flour mixture, alternating with the milk, to the butter mixture. Increase speed and mix the dough until blended. Divide the dough in half and press each piece into a flat, smooth disk. Wrap tightly with plastic wrap and refrigerate for several hours or overnight. Preheat oven to 350° F. Remove the dough from the refrigerator and immediately prepare the fruit filling by mixing the jam and flour together. Set aside. Line two baking sheets with lightly greased parchment paper. Roll out one piece of dough into 1/16-inch thickness. Cut as many 3 1/4-inch hearts as you can from the dough (pastries made from re-rolled scraps will be a bit tough). With the tip of your finger, lightly moisten around the edge of one heart with water. Spread slightly less than two teaspoons of the jam mixture in the heart, leaving a 1/8-inch border all the way around. Place a second heart on top of the prepared bottom. Press the the edges lightly together with your finger tips before sealing the edges with the flat side of a fork dipped in flour. Prick the top of the tart with a pointed skewer several times to allow the steam to escape. Repeat with remaining heart shapes. Bake for 16 to 18 minutes, until barely golden. Remove from the oven and transfer to a cooling rack. In the meantime, roll out remaining dough, prepare, and bake as directed. Re-roll scraps to make additional hearts, if desired. Best served within a day of making. Toast hearts right before serving. Freeze extra hearts in a zip lock bag; pop them in the toaster to thaw before serving. Some of the links in this post are affiliate links. If you click through and make a purchase, I earn a small commission for my referral at no additional cost to you. Thank you for supporting Flour Arrangements.
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